PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE - (4.6/5)
Provided by ruhroh
Number Of Ingredients 13
Steps:
- Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS
These are absolutely delicious; juicy and tender with just the perfect amount of spice. The stuffing is a combination of spinach with garlic and feta cheese. So yummy. You can throw these together quickly, and have them on the table in under 30 minutes. Easy ingredients, tremendous flavor, and quick to make... What could go wrong... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Pork
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- THE STUFFING
- Gather your Ingredients (mise en place).
- Add the butter and oil to a skillet over medium heat.
- When the foaming subsides, add the spinach, and garlic.
- Chef's Note: Add a bit of salt and pepper, to taste.
- Stir for 2 minutes, and then add the feta.
- Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
- THE CHOPS
- Place a rack in the middle position, and preheat the oven to 300f (150c).
- Use a sharp knife, to cut a pouch into the chops.
- Chef's Note: Be careful not to cut through the chops.
- Stuff the chops with the spinach.
- Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
- Brush the stuffed chops with the brown mustard.
- Dust the chops with the Italian breadcrumbs.
- Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
- Cook on both sides until lightly browned, about 2 - 3 minutes per side.
- Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
- PLATE/PRESENT
- Serve while still nice and warm with your favorite sides. Enjoy.
- Keep the faith, and keep cooking.
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
PORK CHOP AND FETA SKILLET
This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, and garlic, seared, and then topped with feta cheese. Delicious!
Provided by MBC
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, stir together rosemary, basil, garlic, and pepper.
- Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 6.7 g, Cholesterol 77.3 mg, Fat 21 g, Fiber 0.5 g, Protein 25.5 g, SaturatedFat 7.5 g, Sodium 244.4 mg, Sugar 2.2 g
LEEANNE'S SPINACH STUFFED PORK CHOPS
Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.
Provided by BeachGirl
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Spray pan with non-stick cooking spray and saute garlic and onions.
- FILLING: Squeeze spinach to remove as much moisture as possible.
- In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
- Trim chops of visible fat.
- Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
- Fill each chop with 1/4 of the filling.
- Press down on all sides of chops to enclose filling, although some may still show.
- BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
- Place mushrooms in pan around the pork chops.
- Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
- Cover and bake 20 minutes.
- Reduce heat to 375 degrees.
- Uncover and bake an additional 20 minutes or until piping hot.
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
- Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
- Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
GOUDA AND SPINACH STUFFED PORK CHOPS
This turned out absolutely delicious! It's become a much requested dinner - and is fairly easy to make!
Provided by moonshine7015
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
- Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
- Bake in preheated oven for 45 minutes, or until brown and crispy.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 23.8 g, Cholesterol 119.2 mg, Fat 25.5 g, Fiber 2.1 g, Protein 38.8 g, SaturatedFat 12.8 g, Sodium 857.9 mg, Sugar 2 g
More about "pork chops stuffed with feta and spinach recipe 465"
PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE
From myrecipes.com
SPINACH STUFFED PORK CHOPS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
SPINACH AND FETA STUFFED PORK CHOPS - FOOD LION
From foodlion.com
PORK CHOPS STUFFED WITH FETA AND SPINACH - BIGOVEN.COM
From bigoven.com
EASY STUFFED PORK CHOPS RECIPE - DIETHOOD
From diethood.com
SPINACH STUFFED PORK CHOPS - LOW CARB AND KETO FRIENDLY!
From thatlowcarblife.com
STUFFED PORK CHOPS WITH SPINACH AND CHEESE RECIPES
From yummly.com
HOW TO COOK PORK CHOPS STUFFED WITH FETA AND SPINACH
From myrecipes.com
CREAMED SPINACH STUFFED PORK CHOPS - CAFE DELITES
From cafedelites.com
GREEK SPINACH AND FETA STUFFED PORK CHOPS RECIPE - KUDOS …
From kudoskitchenbyrenee.com
Estimated Reading Time 4 mins
10 BEST FETA CHEESE STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
EASY STUFFED PORK CHOPS RECIPE - HOW TO COOK STUFFED PORK …
From delish.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE + TIPS)
From neighborfoodblog.com
10 BEST FETA CHEESE STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE 465 - FOOD HOUSE
From foodhousehome.com
MEDITERRANEAN STUFFED PORK CHOPS - PAULA DEEN
From pauladeen.com
You'll also love